The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal.
Prep: 12 minutes
3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped green onions
1 diced peeled avocado
8 red leaf lettuce leaves
How to Make It
Combine first 4 ingredients, stirring well with a whisk.
Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.
Cooking Light Fresh Food Fast
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